Preheat the oven to 350 degrees. Lightly coat a 9x13 inch baking dish with cooking spray and set aside.

Bring a large pot of salted water to a boil, then cook the lasagna noodles, until soft but not yet al dente, about 5 minutes. Drain and rinse with cold water.

Add the mushrooms and garlic cloves together in food processor and process until very finely minced.

Heat a large skillet over medium heat. Add the impossible meat, the mushroom mince and Italian seasoning until browned, about 7 minutes. Add the tomatoes and salt and stir to combine, then bring to a simmer and add the baby spinach, stirring to wilt into the meat mixture, about 3-4 minutes. Remove from heat and stir in the basil.

Beat the egg in a medium bowl, then add the ricotta and pepper and stir until completely combined.

Spread 3/4 cup of the tomato mixture in the bottom of the prepared pan, layer 3 noodles vertically, cutting noodles as needed, then top with 1 ½ cups of the tomato sauce and dollop with ½ the ricotta mixture. Sprinkle on 2/3 cup of the shredded mozzarella cheese.

Top with 3-4 more noodles, cutting as needed to fit, then 1 ½ cups tomato mixture, and dollop with the remaining half of the ricotta mixture and another 2/3 cup of shredded mozzarella. Top with the remaining noodles, then spread the remaining tomato sauce.

Cover with foil and bake for 40 minutes, then remove the foil and sprinkle with the remaining mozzarella cheese and the parmesan. Bake until the mozzarella is just melted, about 10-15 minutes.

Remove and let cool 10-15 minutes and slice into 9-12 slices and serve.